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A vibrant mushroom and radish salad in a black bowl with sprouts on top and silver chopsticks on the side

Mushroom and Radish Salad with Yuzu Vinaigrette

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5 from 1 review

Mushroom and radish lovers rejoice! This gorgeous Mushroom and Radish Salad with Yuzu Vinaigrette is just what you need for those upcoming summer barbecues and get-togethers! This easy Asian-inspired recipe is a quick 15-minute side dish that's refreshing, delicious, and healthy!

  • Total Time: 15 min
  • Yield: 4 1x


Units Scale

For the Yuzu Vinaigrette:

  • 3 tablespoons yuzu juice
  • Juice from 1 large lemon
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup safflower oil

For the Salad:

  • 1 pound white button mushrooms, cleaned and stemmed
  • 2 small rainbow radishes
  • 3 green onions, sliced
  • 1/4 cup fresh cilantro, roughly chopped
  • Handful of radish sprouts (Daikon sprouts)


  1. Make the yuzu vinaigrette: In a medium mixing bowl, combine the yuzu juice, lemon juice, salt and pepper. Whisk in the safflower oil until the vinaigrette is creamy yellow. Set vinaigrette aside.
  2. Using a mandolin with a setting on the thinnest blade, carefully slice the rainbow radishes so they are shaved and not thick.
  3. Thinly slice the mushrooms, removing the stems first, on a cutting board with a paring knife.
  4. Place the radishes and mushrooms in a large salad bowl. Add in the chopped green onions and fresh cilantro. Lightly toss the salad with the yuzu vinaigrette and top the with the radish sprouts to finish.


  • Make this ahead of time! These sturdy veggies will stay crisp overnight. Just don't toss with the yuzu vinaigrette until you're ready to serve.
  • Put this salad on top of greens! Yes, these would make such a great addition to mixed greens or arugula.
  • Switch things out! There are no rules... feel free to swap out the mushrooms for cucumbers, or rainbow radishes for red radishes. Top with fresh herbs like cilantro or mint!
  • Can't find yuzu juice? Straight up lemon juice will work just as well!
  • Author: Asian Caucasian
  • Prep Time: 15 min
  • Category: Salads
  • Method: No cook
  • Cuisine: Asian Fusion
  • Diet: Gluten Free


  • Serving Size:
  • Calories: 162
  • Sugar: 3.8 g
  • Sodium: 155.6 mg
  • Fat: 14.2 g
  • Carbohydrates: 7.7 g
  • Protein: 4.1 g
  • Cholesterol: 0 mg